Red curry hummus – Give me oven

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This Thai-inspired red curry hummus recipe is quick and easy to make with the most delicious blend of salty, tangy, and creamy flavors.

So many flavors you love in a tangy Thai red curry… blended into a delicious hummus! ♡

This tangy dip has become one of my favorites lately for quick and easy entertaining. As we so often make Thai curries at home, I almost always have the basic seasonings on hand (curry paste, coconut milk, lime juice, ginger, garlic), which go wonderfully with the combination classic of chickpeas and tahini. Simply combine everything in the food processor or blender and blend until smooth. And in less than 10 minutes, this tasty dip will be ready to serve and enjoy!

We love serving ours with raw veggies, bread (naan or pita), crackers, or any other good-sounding dip. Or of course, it would also be delicious as a spread on wraps, burgers, sandwiches and more.

Let’s do it!

Red Curry Hummus Ingredients

Before moving on to the full recipe below, here are some notes on the ingredients you’ll need to make this red curry hummus:

  • Chickpeas, tahini and olive oil: We’ll stick to these classic hummus ingredients as the basis of this recipe.
  • Thai red curry paste: I’m a fan of this brand, but any favorite Thai red curry paste will do. Please note that brands of Thai curry pastes can vary widely when it comes to heat levels and seasoning blends. So I recommend adding less at the start of the recipe, then you can always add more.
  • Coconut milk: I love the creamy, slightly sweet touch that a good splash of coconut milk adds to this hummus.
  • Fresh lime juice: I also recommend increasing the amount of lime juice you add here. It really brightens things up and brings out the best flavors in the curry.
  • Grounded ginger: I’ve most often made this hummus with ground ginger, but you can fresh sub if you have it on hand.
  • Garlic: I recommend adding two cloves of raw garlic, but feel free to add more or less to taste.
  • Sea salt: As always, be sure to season the hummus with salt to taste.
  • Optional toppings: Then, as a garnish, you can add a drizzle of olive oil, extra chickpeas, chopped fresh cilantro or Thai basil, chopped green onions and/or chopped peanuts.

Potential Revenue Variations

Here are a few ways to customize this red curry hummus recipe as well:

  • Use green curry paste: Swap Thai green curry paste in place of red to make green curry hummus. (I recommend starting with 1 tbsp, then you can always add more to taste.)
  • Use fresh ginger: Use 2-3 teaspoons of fresh ginger instead of ground ginger.
  • Mix the herbs: Mix some of the fresh herbs directly into the hummus instead of (or in addition to) using them as a garnish.

More easy dip recipes

Looking for easier-to-try mixed dip recipes? Here are some of my favorites!

To print

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The description

This Thai-inspired red curry hummus recipe is quick and easy to make with the most delicious blend of salty, tangy, and creamy flavors.

  • 2 (15 ounces) canned chickpeas, rinsed and drained
  • 1/2 cup whole coconut milk
  • 1/2 cup tahini
  • 1/3 cup fresh lime juice (approx. 3 limes)
  • 2 tablespoons olive oil
  • 1 1/2 for 2 tablespoon Thai red curry paste, to taste
  • 1 teaspoon grounded ginger
  • 3/4 tsp fine sea salt
  • 2 garlic cloves, peeled
  • optional toppings: drizzle of olive oil, extra chickpeas, chopped fresh cilantro, chopped green onions and/or chopped peanuts

  1. Mash potatoes. Combine all ingredients in a food processor and puree for 2-3 minutes until very smooth.
  2. Season. Taste and season with additional salt, curry paste and/or lime juice if needed.
  3. To serve. Serve immediately with desired toppings and dips and enjoy!


Storage instructions: Refrigerate in an airtight container for up to 1 week.

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